Preheat oven to 400 degrees. Lightly spray 6 medium muffin cups with cooking spray; set aside.
An individual meatloaf recipe baked in muffin cups and topped with a sweet and tangy tomato sauce.
To make this recipe even healthier, check out dietitian Amanda's substitutions. View all of her healthier tips and tricks by viewing her segment on HSTV.com.
Servings and Ingredients
|1||(8-oz.) can Hunt's tomato sauce|
|3 tbsp.||Hy-Vee brown sugar, packed|
|1 tbsp.||spicy brown mustard|
|1 lbs.||80% lean ground beef|
|1||(14.5-oz.) can Hunt's petite diced tomatoes, drained|
|⅓ c.||yellow onion, finely chopped|
|¾ c.||Italian-style bread crumbs|
|1||Hy-Vee large egg, beaten|
|⅛ tsp.||Hy-Vee salt|
|⅛ tsp.||Hy-Vee ground black pepper|
Things To Grab
- Hy-Vee nonstick cooking spray
- Standard muffin tin
- Small bowl
- Baking sheet
- Meat thermometer
Combine tomato sauce, brown sugar and mustard in small bowl; set aside.
Combine all remaining ingredients in large bowl. Add 1/4 cup reserved sauce mixture to meat mixture and mix in. Divide meat mixture evenly and place into prepared muffin cups. Place muffin pan on baking sheet.
Bake 25 minutes or until no longer pink in centers (165 degrees). Top each mini loaf with 2 tablespoons sauce; bake 5 minutes more or until sauce is set. Serve with remaining sauce.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 85mg
- Sodium: 60mg
- Total Carbohydrates: 23g
- Protein: 17g
Courtesy of ConAgra Foods, Inc.